Aubergine curry recipe

Aubergine curry

by Dr Hayley Tait, author of Health on the Hob.

I love the softness that comes to these aubergines; by slowly simmering them they absorb the spicy tomato juices. Delicious.

Serves

4-6

Good for:

Lunch
Dinner

Time:

5-10 mins prep
30 mins cook

Ingredients

  • 2 onions
  • 6 baby or 1-2 large aubergines
  • 4 cloves garlic
  • 4 teaspoons curry powder
  • 2 tins tomatoes
  • Tomato puree
  • 2 tablespoons fresh coriander
  • Salt and pepper
  • Chapatti/ naan/ rice to serve

Step by Step Instructions

Step 1

Chop 2 onions in 1.5cm chunks and dry fry in a hot pan for a minute before adding a couple of tablespoons of water.

Step 2

Slice and cube 6 baby aubergines or one to two larger ones. Finely slice the garlic cloves.

Add these and 4 more tablespoons water to the pan, stir and put a lid on. Lower the heat as the flavours steam together. It will take 5-10 minutes for the aubergine to start to soften. You may need to add little more water.

Step 3

Add 4 teaspoons of your favourite curry powder.

I use Mattas International Food market special curry blend (at Bold Street, Liverpool; it’s the best I’ve found but any of your favourite spice mix will work). Let that sweat for a minute with the lid on again.

Step 4

Add 2 tins of chopped tomatoes, rinse them out with a cup of water and add that too with a tablespoon of tomato puree. Check the consistency, you may wish to add more water.

Simmer on a low heat for 20 minutes, stirring and tasting at 5 minute intervals. Add pepper and salt to taste.

Step 5

Chop fresh coriander and stir into the warm curry just before you serve it.

Step 6

Boil some brown short-grain rice while you are waiting for the curry to cook and heat one or two naans or 4 chapattis in the oven to make ample accompaniments to serve with the curry.

You can let the curry cool and store in the fridge for a few days, or cook a big batch and freeze some.

Enjoy!

More Recipes

Roasted Squash, Kale and Quinoa salad

Roasted Squash, Kale and Quinoa salad

Roasted Squash, Kale and Quinoa saladThis warm salad is a filling and delicious packed lunch. It has three portions of fruit and vegetables and a source of omega-3s from the walnuts. Squash is packed with powerful carotenoids and kale is a fantastic source of calcium,...

Creamy Mushroom, Leek and Pea Risotto

Creamy Mushroom, Leek and Pea Risotto

Creamy Mushroom, Leek and Pea RisottoThis creamy risotto recipe is the perfect midweek meal. It is quick to make and feels so comforting. It is inspired by the traditional risotto recipes from Italy, but this version is free of the cholesterol and high amounts of...

Spicy Falafel Salad

Spicy Falafel Salad

Spicy Falafel Saladby Holly AdelaideServes 4Good for: LunchTime: 20 mins prep30 mins cookIngredientsFor the falafels 2 cans chickpeas (400g), drained and rinsed 1 onion, finely diced 1 tsp ground cumin 1 tsp ground coriander ½ tsp cayenne pepper 4 tbsp lemon juice 4...

Chocolate Orange Porridge

Chocolate Orange Porridge

Chocolate Orange Porridgeby Holly Adelaide Serves 1Good for: BreakfastTime: 15 minutesIngredients 45g porridge oats 250ml plant milk 2 tbsp cacao powder 2 satsumas, peeled 1 tsp cacao nibs or dark chocolate chips Step by Step Instructions Step 1 Place the porridge...

Sweet Potato and Mixed Bean Chilli

Sweet Potato and Mixed Bean Chilli

Sweet Potato and Mixed Bean Chilliby Holly Adelaide Serves 4Good for: Lunch,DinnerTime: 15 mins prep50 mins cookIngredients 600g sweet potato, peeled and cut into cubes 1 can (400g) kidney beans, drained and rinsed 1 can (400g) black beans, drained and rinsed 2 cans...

Sweet Potato Patties

Sweet Potato Patties

Sweet potato pattiesby Dr Sunni Patel For more inspiration, you can follow Dr Sunni Patel on Instagram @dishdashdeets Sweet potatoes support gut health as they contain both soluble and insoluble fibre as well as immunity and skin health from their source of...

Never miss a new recipe!

Join our mailing list